The numbers are even flipped opposite. Bigger numbers = smaller shrimps, and vice versa. The biggest ones are actually single numbers: "U10" means under 10 shrimps per pound. Shrimp's so good, esp when fresh. Enjoy.
I love everything about these videos. The speed and concise editing are wonderful. (A cable food show would milk this recipe for 30 - 40 minutes.) Well done, all!
I'm a good enough home cook that I can reproduce Mr. Lau's recipes, and this is as good as the best Hong Kong style restaurant in town. And I am in an area with a LOT of good Chinese restaurants.
Great recipes as always - my all time favorite Chinese cuisine is Cantonese cooking, no contest! Also, your little Maya is the cutest little thin of all 🥰; she needs a whole video of her own!
My home version of this dish shallow fries the cashews first, no matter if they’re pre-roasted or not. Infuses the oil with cashew flavor, then you stir fry the other ingredients before adding the cashews back at the end. We sometimes use red bell pepper, teochew preserved radish, or even diced chicken. But we don’t do oyster sauce. Like most of my home dishes, we avoid oyster sauce since it makes everything taste the same. We sometimes use Taiwanese soy paste or miso to switch it up a bit but we stick with salt, white pepper, sugar and sometimes cooking wine.
Thank you daddy Lau for your amazing videos. Also for the excellent subtitles! Love the Lau family. Watching you in big bear ca and look forward to All your amazing content. Thank you!
THE “Original Cashew Chicken” recipe dish itself was first created in the 70-80’s at a Chinese American restaurant in Springfield, Missouri; & later expanded to Mtn Grove Chinese American restaurant. Then around the world in different recipes and meats. To this day? Around the world? I still can’t find a restaurant that can match the sauce perfectly like the one in Springfield.
Hello Mr. Lau, thank you so much for all the dishes. They have brought back so much childhood memories. Recently I would like to try to cook more vegetables like peas, asparagus, celery, do I just stir fry them with garlic? Anything I need to pay attention to?
my mom would cook this dish with raw cashews, it only takes a short time to toast them in the wok but it is so aromatic… actually by the time the dish was served, all the cashews would be gone because I would eat them all 😅
@@strapsmcclellan3246 oh maybe 20 yrs ago when i was a rookie sure. But you fix things don't you. Any body that comes to my house ssys the same thing its better than the resturants. Thats not a bragg that just plain fact. They have no choice to take shortcuts and the corners they cut are the same corners they all cut. Not quality but technique. And lazy mastersauces gor every dam dish. You can taste it. You can taste when some lazy Indian cheff hasnt prepared naan dough. So whipps a quick eggwhite and mixes flour and into the oven. Tastes like utter shit! Eggy dry tastless shit. Chinese cheffs that used garbage meat then didnt even bother to put a bit of baking soda in it do it tastes devine after oil frying. I dont know how to cook white man food never have. Indian chinese etc. So. Did you bother to try it? Cos i dont believe many people cook things then make a point of coming back?. I do. Its called "feedback" you know how they sayvin videos leave a comment. Well tadaaaa! Its called a comment. Im not an arse kisser.
Join the Canto Cooking Club: bit.ly/3KzX9dK
Get the full recipe: madewithlau.com/recipes/cashew-shrimp
Ooh, I never knew the shrimp numbers aligned with the pounds per shrimp count. Daddy Lau serving up quality education! 🍤
The numbers are even flipped opposite. Bigger numbers = smaller shrimps, and vice versa. The biggest ones are actually single numbers: "U10" means under 10 shrimps per pound. Shrimp's so good, esp when fresh. Enjoy.
I love watching the babies grow into little children! ❤
My favorite parts are when the family is together at table.
I love everything about these videos. The speed and concise editing are wonderful. (A cable food show would milk this recipe for 30 - 40 minutes.) Well done, all!
TBH, even without an industrial kitchen, every one of your dad's recipes has been WAY better than takeout. Cheers!!
Congratulations on the James Beard award! Amaaaazing journey so far and can't wait for more!
I'm a good enough home cook that I can reproduce Mr. Lau's recipes, and this is as good as the best Hong Kong style restaurant in town. And I am in an area with a LOT of good Chinese restaurants.
Great recipes as always - my all time favorite Chinese cuisine is Cantonese cooking, no contest! Also, your little Maya is the cutest little thin of all 🥰; she needs a whole video of her own!
Congratulations on the well deserved James Beard Awards! Looking forward to the vlog about it.
My home version of this dish shallow fries the cashews first, no matter if they’re pre-roasted or not. Infuses the oil with cashew flavor, then you stir fry the other ingredients before adding the cashews back at the end. We sometimes use red bell pepper, teochew preserved radish, or even diced chicken. But we don’t do oyster sauce. Like most of my home dishes, we avoid oyster sauce since it makes everything taste the same. We sometimes use Taiwanese soy paste or miso to switch it up a bit but we stick with salt, white pepper, sugar and sometimes cooking wine.
Thank you daddy Lau for your amazing videos. Also for the excellent subtitles! Love the Lau family. Watching you in big bear ca and look forward to All your amazing content. Thank you!
😂😂 I have to keep rewinding when Master Lau is talking because I get distracted by his grandkids 😊
很喜歡看劉老先生煮餸，這碟腰果蝦仁帶我回到80～90年代，茶樓的鑊氣在家真的做不到😆
Hello and congratulations on both of your wins!! Fantastic, just wonderful, well deserved! Way to go!
THE “Original Cashew Chicken” recipe dish itself was first created in the 70-80’s at a Chinese American restaurant in Springfield, Missouri; & later expanded to Mtn Grove Chinese American restaurant. Then around the world in different recipes and meats.
To this day? Around the world? I still can’t find a restaurant that can match the sauce perfectly like the one in Springfield.
Hello Mr. Lau, thank you so much for all the dishes. They have brought back so much childhood memories. Recently I would like to try to cook more vegetables like peas, asparagus, celery, do I just stir fry them with garlic? Anything I need to pay attention to?
多謝劉師父，祝端午節快樂
Thank you! This is one of my favorites and Mr. Lau's recipes are always delicious.
OOOOh I'm making this for the staff tomorrow!!!❤🔥❤🔥❤🔥
He makes it look so easy and delicious!
劉師傅，無意中發現您的頻道，真的太興奮了！您所教的菜式常常讓我想起小時候吃的菜。想請問一下您能教如何做西芹炒雞柳嗎？好懷念這道菜！謝謝！
非常感謝您的支持！西芹雞柳不難，遲些按排時間吧。老劉祝福您闔家安康快樂！
Tasty, easy to follow recipes! Amazing work!
💕🇨🇦Thank you so much for this recipe… It’s spot prawn season in my area…
This is one of my favorites my mom makes. 🤤
Good man Dad excellent as usual.
Another classic! Keep up the good work 🙏🏼❤️
Ha… Grandparents playing with the grandkids is awesome! Great recipe
I want to come over for dinner
Looks delicious!
It looks delicious.
Yeah
I wish we were next door neighbors. 😊
I spotted Mr Lau at Castle Mall. Should have got a selfie. But I thought he deserved a good lunch break
Awesome recipe chef, please show chinese malatang recipe please
Great video
我很喜欢香港菜在泰国多有香港菜和潮州菜因为泰国但是有潮州人
非常感謝你的支持！老劉祝福您和家人健康快樂！
yummy
How do you make or fry a bird's nest dish with this?
Can I use mixed nuts?
Daddy Lau, do you need to peel off the strings on celery stalks ?
Mui Mui gives the pink one to grandpa
my mom would cook this dish with raw cashews, it only takes a short time to toast them in the wok but it is so aromatic… actually by the time the dish was served, all the cashews would be gone because I would eat them all 😅
Who come TH-cam photos
how come mama lau doesnt share much in videos now?
Celery? Vile weed!
Nope. Not good. You boiled the flavour out of everything even the shrimp.
Get a better hobby than being negative on the internet. You obviously didn't even try it.
@@strapsmcclellan3246 oh maybe 20 yrs ago when i was a rookie sure. But you fix things don't you. Any body that comes to my house ssys the same thing its better than the resturants. Thats not a bragg that just plain fact. They have no choice to take shortcuts and the corners they cut are the same corners they all cut. Not quality but technique. And lazy mastersauces gor every dam dish. You can taste it.
You can taste when some lazy Indian cheff hasnt prepared naan dough. So whipps a quick eggwhite and mixes flour and into the oven.
Tastes like utter shit! Eggy dry tastless shit. Chinese cheffs that used garbage meat then didnt even bother to put a bit of baking soda in it do it tastes devine after oil frying.
I dont know how to cook white man food never have. Indian chinese etc.
So.
Did you bother to try it?
Cos i dont believe many people cook things then make a point of coming back?.
I do.
Its called "feedback" you know how they sayvin videos leave a comment.
Well tadaaaa!
Its called a comment.
Im not an arse kisser.